<![CDATA[How do you get good temp on jerky]]>Even with remote temp probe I find it very difficult to accurately get real temp. of my 3/16" cut jerky . I always end up just tasting it and by texture, but was it really at 160? Next batch will be 1/4 in thick cut. Don’t want to totally dry it to crunch. Ideals?

]]>https://waltonsdev.nodebb.com/topic/478/how-do-you-get-good-temp-on-jerkyRSS for NodeFri, 11 Sep 2026 15:42:26 GMTWed, 17 Jan 2018 18:32:38 GMT60<![CDATA[Reply to How do you get good temp on jerky on Wed, 17 Jan 2018 23:09:14 GMT]]>Ok Thanks

]]>https://waltonsdev.nodebb.com/post/1234https://waltonsdev.nodebb.com/post/1234Wed, 17 Jan 2018 23:09:14 GMT<![CDATA[Reply to How do you get good temp on jerky on Wed, 17 Jan 2018 20:11:13 GMT]]>tarp If you can’t get your probe into a thin cut of your jerky you can always put your probe in the middle of a piece of folded jerky. Check out this video at the 7 minute mark to get a better idea of what I am talking about, it might seem like it won’t work but it will be fairly accurate.

Anyone else have any ideas?

]]>https://waltonsdev.nodebb.com/post/1233https://waltonsdev.nodebb.com/post/1233Wed, 17 Jan 2018 20:11:13 GMT